One chef confirms his restaurant uses about 40 gallons per week.
“Growing up in New England, we were exclusively Hellman’s household.
Hands down, all the way, no debate.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Growing up on Dukes gives me a particular fondness for it.
Admittedly, this is nostalgia, but its also a cut above the rest in my opinion.
My personal preference is Dukes both at home and work, Ondo continues.
Credit:Courtesy Dollywood
At the restaurant during the busy season, we can go through 35 to 40 gallons a week!
There are two runners-up for best mayo.
